After a long pause i rear my (hopefully not ugly) head and re-emerge.
I think probably the word "Ragu' bolognese" (rah-GOO bo-lo-NYE-ze) has been used in English just to mean meat sauce. Meat sauce is made all over italy and is different in every place. My family,from tuscany, not Emilia-Romagna, never used milk in meat sauce, though my grandfather didn't like pasta but wanted soup as a first course, so their meat sauce recipe may have come from their other immigrant friends. My friend's mother, from near Naples, used to put large pieces of meat in the meat sauce, but the meat was like a small roast or was in the form of involtini, that is, a flat thin piece of meat with some herbs rolled up and toothpicked and then braised and cooked in the sauce, not ground meat.
Ragu is also the word used in Naples for a very long, slow-cooking tomato sauce without meat. (My mother in law, growing up in the ex kingdom of naples, used to make sauce like that, started early in the morning and cooking till lunch. Hardly anything in it bur a piece of onion or garlic that was then removed, and home-bottled tomatoes and oil.
Is "ragu" italian or is it an italianization of the french "ragout"?
So meat sauce can be made any way you want. Why call it Bolognese, if it's not how they make it in Bologna? It's not a question of whether this is "authentic" meat sauce, but if you should call it "Bolognese". Hard, aged cow cheese isn't necessarily parmigiano, bubbly white wine isn't necessarily champagne, and a meat pie isn't necessarily a cornish pastie. But i can make hard cheese, bubbly wine or a meat pie however i want. The name refers to the place, and should reflect how it's made in that place. Each of these dishes have protected status. If you want to sell it as a cornish pasty, you can't put mushrooms and spinach and white wine in it and use an olive oil crust. It may be a wonderful meat pie but it's not a Cornish pasty.
To Koukouvagia and others, I find the bolognese nice once in a rare while, but i prefer meatless tomato sauces myself. And i do like the red meat sauce, with browned meat and mirepoix in soffritto, till the meat browns, then tomato.
But bell peppers in a tomato sauce - i would never be able to accept that. There's always a limit !